Spicy Cold Nah-ee Salad with Gochujang
Spring is Here! Revive Your Appetite with This Deliciously Seasoned Nah-ee Salad
Let’s prepare tonight’s dinner with a flavorful cold Nah-ee salad, featuring a delightful spicy gochujang dressing. It’s the perfect way to welcome the fresh flavors of spring.
Ingredients- Fresh Nah-ee (Korean rock parsley), a generous amount
- Salt, 1 tablespoon (for blanching)
Seasoning Ingredients- Gochujang (Korean chili paste), 1 tablespoon
- Doenjang (Korean soybean paste), 1/2 tablespoon
- Soy sauce, 1 tablespoon
- Oligodang (corn syrup) or mulyeot (rice syrup), 1 tablespoon
- Maesilcheong (green plum syrup), 1 tablespoon
- Perilla oil (deulgireum), 1 tablespoon
- Gochujang (Korean chili paste), 1 tablespoon
- Doenjang (Korean soybean paste), 1/2 tablespoon
- Soy sauce, 1 tablespoon
- Oligodang (corn syrup) or mulyeot (rice syrup), 1 tablespoon
- Maesilcheong (green plum syrup), 1 tablespoon
- Perilla oil (deulgireum), 1 tablespoon
Cooking Instructions
Step 1
First, thoroughly clean the fresh Nah-ee by brushing off any dirt and rinsing it several times under running water. Pay close attention to the roots, as they can hold a lot of soil.
Step 2
Once cleaned, trim the Nah-ee into bite-sized pieces. It’s best to cut them into suitable lengths to preserve their unique texture. Remove any tough or woody parts of the roots.
Step 3
Now, it’s time to blanch the Nah-ee. Bring a pot of water to a boil and add 1 tablespoon of salt. Blanching with salt helps to maintain the vibrant green color of the Nah-ee and aids in removing impurities.
Step 4
Add the prepared Nah-ee to the boiling water and blanch briefly. Overcooking will make the Nah-ee mushy and diminish its aroma, so aim for just about 30 seconds to 1 minute, until it wilts. Immediately drain the blanched Nah-ee and rinse it under cold water to cool it down. Then, gently squeeze out as much water as possible.
Step 5
Let’s make the delicious seasoning! In a bowl, add 1 tablespoon of Gochujang.
Step 6
Add 1/2 tablespoon of Doenjang to deepen the flavor profile of the Gochujang. A small amount of Doenjang adds a wonderful savory depth.
Step 7
Stir in 1 tablespoon of Oligodang for a touch of sweetness. You can substitute this with mulyeot if preferred.
Step 8
Add 1 tablespoon of Maesilcheong for a sweet and tangy note. If you don’t have Maesilcheong, you can use sugar, but the plum syrup adds a superior aroma.
Step 9
Finally, add 1 tablespoon of soy sauce to enhance the overall umami. Mix all the seasoning ingredients well to create a flavorful dressing.
Step 10
Add the squeezed Nah-ee to the prepared seasoning and gently mix by hand until well combined. The key is to coat the Nah-ee evenly with the dressing without crushing it.
Step 11
Doesn’t this look appetizing? Your flavorful Nah-ee salad, capturing the essence of spring, is now ready!
Step 12
For a final touch of nutty aroma, drizzle in 1 tablespoon of perilla oil and mix gently once more. This completes your Nah-ee salad with an even richer and more complex flavor.
Step 13
Serve your beautifully prepared Nah-ee salad in a dish. It’s the perfect side dish for when you have a decreased appetite, making it a delightful companion to your meal. Enjoy the fragrant spring greens!
